Buns with cheese and strawberries
If I had to choose between classic buns with cheese and buns with fruit, it would not be easy to decide. That’s why the best solution is a combination of both flavours: buns with quark cheese and strawberries. It’s a perfect yeast pastry that combines the delicacy of cheese filling and the sweetness of fresh fruit.
I prepare these homemade buns with quark cheese and strawberries using a fluffy yeast dough, which always yields soft and light results. In this recipe, I use flour, milk, eggs, butter, sugar and yeast. I start making the buns by preparing the yeast dough starter, which I combine with the other ingredients. I knead the dough with a mixer with a hook attachment – ​​it’s a quick and convenient solution I use every time.
After the dough has risen, I form balls and fill them with quark cheese mixed with sugar and pudding powder. I cut fresh strawberries into slices and arrange them on the cheese mass, and sprinkle the whole thing with homemade crumble. I brush the buns with an egg white, let them rise again, and then bake them until golden brown.
These simple buns with strawberries and cheese are perfect for breakfast, a sweet dessert or supper. They are also great as a snack for a picnic or work – you can take them as a sweet lunch. They are a great idea for baking that will delight both family members and guests.
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Ingredients for buns with cheese and strawberries.
Yeast dough:
- 500 g all-purpose flour
- 230 g lukewarm milk
- 1 large egg
- 1 egg yolk
- 100 g soft butter
- 60 g powdered sugar
- 30 g fresh yeast
Filling:
- 150 g strawberries
- 300 g quark cheese
- 20 g vanilla pudding powder
- 20 g powdered sugar
Additionally:
- egg white for brushing
- 50 g soft butter
- 50 g powdered sugar
- 75 g all-purpose flour
How to make buns with cheese and strawberries.
Wash and dry strawberries without stalks, then cut them into thin slices. Put quark cheese in a bowl, add pudding powder and powdered sugar, then mix everything thoroughly until a smooth cheese mass is created.
Add powdered sugar and soft butter to the sifted flour. Knead the ingredients by hand until they start coming together and create a loose crumble – perfect for sprinkling on buns.
Mix the lukewarm milk with fresh yeast, two tablespoons of flour and a tablespoon of powdered sugar. Leave them for 10 minutes in a warm place so that the yeast starts working and the whole thing increases in volume.
In the bowl of a kitchen mixer, combine the sifted flour with the risen yeast, powdered sugar, egg and yolk. Mix for 2 minutes, then add the soft butter, continuing to knead for about 10 minutes. The finished yeast dough should be elastic and slightly come away from the sides of the bowl.
Cover the dough with a cloth and let it rise for about 1.5 hours, until it doubles in volume.
Transfer the risen dough to the counter, lightly degas it and divide it into 8 equal parts. Form each into a ball, flatten it slightly in your hands and place it on a baking sheet lined with baking paper. Make a hole in each cake with a glass.
Place the cheese mass in the middle of the yeast cakes, arrange the strawberry slices on top, and sprinkle with crumble.
Leave the buns to rise again for 25 minutes, and when ready, brush them with egg white.
Bake the risen buns for 28-30 minutes at 180 degrees Celsius (top and bottom), until the buns are golden. After baking, cool them on a wire rack.
Good to know when making buns with cheese and strawberries.
In order for the yeast dough for buns to be fluffy and soft, it is crucial to prepare the ingredients properly. All products used to make the dough – such as milk, butter, eggs and yeast – should be at room temperature. This will allow the yeast to start working better and the dough to rise evenly and without problems.
Yeast dough should rise in a warm place – preferably at room temperature. I don’t put the dough in the oven or leave it in a cold room, as too low a temperature can inhibit the yeast from growing and make rising more difficult.
You can use either quark cheese from a packet or classic white cheese for the cheese filling. In the case of the latter, it is worth grinding it twice in a mincer to obtain a smooth, creamy consistency.
From the given portion of dough, you will be able to form 8 large buns with cheese and fruit. However, if you prefer slightly smaller buns, the dough should be divided into 9 or 10 equal parts.
Do you like homemade buns? If so, try our recipe for Rhubarb and custard buns.
